Mango Pudding Recipe – Chinese Special
Mango Pudding is a luscious, tropical dessert that’s both creamy and refreshing. Popular across Asia—especially in Chinese cuisine—this dessert features ripe mangoes blended into a silky-smooth pudding that’s lightly sweetened and gently set with gelatin or agar-agar. It’s the perfect make-ahead treat for warm days or festive gatherings, and it requires minimal effort with maximum payoff. Bursting with mango flavor, it’s sure to impress with every golden spoonful.
- Prep Time10 min
- Cook Time5 min
- Perform Time2 hr
- Total Time2 hr 15 min
Mango Pudding Ingredients:
- 2 large ripe mangoes, peeled and cubed (or 1½ cups mango purée)
- 1/4 cup sugar (adjust depending on mango sweetness)
- 1/2 cup whole milk or coconut milk
- 1/2 cup heavy cream
- 2 teaspoons gelatin powder (or 1½ teaspoons agar-agar powder for vegan version)
- 3 tablespoons hot water (to bloom gelatin)
- Fresh mint leaves, mango cubes, or whipped cream for garnish (optional)
Blend the Mango:
In a blender, purée the mango until completely smooth. Set aside.
Bloom the Gelatin:
In a small bowl, add gelatin to hot water. Stir and let bloom for 5 minutes until dissolved.
Combine Ingredients:
In a saucepan over low heat, combine milk, cream, and sugar. Warm gently (do not boil), stirring until sugar dissolves.
Stir in the bloomed gelatin until fully dissolved.
Mix with Mango:
Remove the mixture from heat and stir in the mango purée. Mix well to combine into a smooth pudding base.
Pour and Chill:
Pour the mixture into serving glasses, bowls, or ramekins.
Chill in the fridge for at least 2–3 hours or until set.
Serve:
Serve the mango pudding cold, garnished with fresh mango cubes, mint, or a dollop of whipped cream. Enjoy as a light and fruity end to any meal!
Recipe Notes :
Mango Choice : Use sweet, non-fibrous mangoes like Alphonso, Ataulfo, or Kent for the smoothest texture and best flavor.
Vegan Option : Substitute gelatin with agar-agar and use coconut milk and plant-based cream.
Texture Tip : For extra smoothness, strain the mango purée before mixing.
Make Ahead : Can be made up to 2 days in advance and kept covered in the fridge.
Serving Suggestion : Pair with coconut flakes or a drizzle of condensed milk for an indulgent twist.
